Stuffed Baked Potatoes Recipe

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By Capper’s Farmer archives | Oct 13, 2020

Getty Images/Azurita
  • 8



  • 8 large russet potatoes
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sour cream
  • 1/2 cup chopped fresh chives
  • 4 green onions, thinly sliced, white and green parts separated
  • 1-1/2 cups shredded cheddar cheese, divided
  • Salt and pepper, to taste


  • Preheat oven to 400 degree Fahrenheit.
  • Prick potatoes all over with a fork or sharp knife. Wrap in foil, and bake for about 1 hour, or until tender.
  • Remove potatoes from foil, and cut a lengthwise slit in the top of each. Carefully scoop out flesh from potatoes into a large bowl.
  • Place potato shells on a baking sheet lined with parchment paper, and set aside.
  • Stir butter, sour cream, chives, green onion whites, and half the cheese into potato flesh, and stir to combine. Season with salt and pepper.
  • Spoon filling evenly into potato shells. Sprinkle remaining cheese on top.
  • Bake for another 5 minutes, or until cheese is melted.
  • Garnish tops with green onion greens, and serve hot.
Published on Oct 13, 2020
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